By Nevin Martell
Photo By: Michael Palmer
Oftentimes chefs don’t want to cook another meal when they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.
This week, we’re featuring a recipe from someone who knows what it’s like to compete in those tough trials: Emily Sprissler. A contestant on the second season of Top Chef, she is opening her first restaurant after working for years at Michael Mina’s Nobhill Tavern in Las Vegas. Mayfair & Pine is focused on comforting gastropub fare like this summer soup, which showcases the best of the Chesapeake watershed.
Sweet Summer Corn Soup with Crabmeat
- 6-8 ears of local corn, kernels shaved off
- 1 pint jumbo lump crabmeat
- 2 cups vegetable stock
- 2 tablespoons unsalted butter
- 2 teaspoons champagne vinegar
- 1/2 cup fresh flat leaf parsley chopped chiffonade style
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Sauté corn kernels in 1 tablespoon of butter until soft, but not mushy.
- While corn is cooking, heat up vegetable stock.
- Pour 1/4 of heated vegetable stock into a blender, add 1 cup of corn and blend. Repeat this process until all of the corn is puréed.
- After soup is blended, add remaining butter, champagne vinegar, and salt and pepper. Place seasoned soup in heavy bottomed pot on low heat to keep warm.
- Lightly season crabmeat to taste with extra virgin olive oil and salt and pepper.
- Spoon warmed soup into warmer bowl, and float 1 1/2 ounces per person of the crabmeat on top, sprinkle with fresh parsley.